About this recipe:This herbed pizza base is dusted with polenta for a real pizzeria touch. The large quantity allows you to freeze some of the bases for the next time you want homemade pizza.
1L (1 3/4 pints) warm water (45 C)
4 tablespoons caster sugar
25g (1 oz) dried active baking yeast
1 dessertspoon salt
1.25kg (3 lb) plain flour
1 teaspoon dried oregano
100g (4 oz) butter
1 tablespoon polenta
1 tablespoon olive oil
4 tablespoons grated Parmigiano Reggiano cheese
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Method Prep:45min › Cook:20min › Ready in:1hr5min
Dissolve yeast and sugar in 1/3 of the warm water. Let stand 5 to 6 minutes, until mixture is foamy.
In a large bowl, mix together 1/2 of the remaining flour, remaining water, salt, oregano and butter. Add yeast mixture, and stir to combine. Work in remaining flour a little bit at a time until a soft dough forms.
Transfer dough to a lightly floured surface, and knead for 10 minutes. Put dough in a well oiled bowl covered with a damp cloth, and let rise until tripled in bulk.
For a round pizza, break off about 1/4 of the dough. Grease a large round baking tray, and sprinkle lightly with polenta. Roll out the dough to fit the pan, stretching it to fit. Brush pizza base with olive oil, and sprinkle with cheese. Add desired toppings.